Did the butt overnight Saturday. Ready to wrap Sunday AM
Three hour rest in the cooler, pulled the bone out clean and that hunk of meat much like a pork loin plopped out. I like to slice that.
Pulled & sliced, you can see the slices around the edge.
I do butts fat cap down on the keg, I like it when it sticks to the grate. After removing the butt, come back later for some pork cracklin nibbles
Cleanup on a Kamado is easy. Drip pan right under the meat, just scrape the grate, drip pan in a garbage bag,......done.